Gyoza Soup

• Meat

  • 250 g Pork and veal mixed mince

• Produce

  • 1 cup Chinese cabbage
  • 2 Chinese cabbage, leaves of
  • 1/2 tbsp Ginger, juice
  • 1 tsp Ginger, ground
  • 1 cup Shallots
  • 1 Shallots

• Condiments

  • 1 1/3 tbsp Soy sauce

• Baking & Spices

  • 75 g Baker's flour
  • 75 g Plain flour
  • 1 tsp Salt
  • 1 Salt and pepper
  • 2 tsp Sesame, white coarsely ground

• Oils & Vinegars

  • 1 1/3 tbsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Sake

• Liquids

  • 90 ml Water, HOT
  • 1 1/4 liter Water

• Other

  • 2 X 5 g packets of torigara soup (chicken bone stock

Found on chopstickchronicles.com

Description

Ingredients

• 75 g plain flour
• 75 g bakers flour
• 90 ml hot water
• 250 g pork and veal mixed mince
• 1 cup of finely chopped Chinese cabbage
• 1 cup of finely chopped shallots
• 1 tbs soy sauce
• 1 tbs sake
• 1 tbs sesame oil
• ½ tbs ginger juice
• 1 tsp salt
• 2x 5 g packets of Torigara soup (chicken bone stock)
• 1.2 L water
• 1 tsp soy sauce
• 1 tsp ground ginger
• 1 tsp sesame oil
• 2 tsp white sesame, coarsely ground
• Salt and pepper to taste
• 2 leaves of Chinese cabbage
• Finely chopped shallots to garnish

Directions

• Place all the flour and water in a mixer and kneed for about 5 minutes.
• Roll it into a round shape and wrap it with saran wrap then set aside for an hour.
• After 1 hour, sprinkle some flour on a kitchen bench surface and knead and roll the dough into a long, thin roll.
• Divide it into 20 small balls and roll each of them into a thin, flat round shape with a rolling pin (about 2mm thick). Keep them covered in flour to avoid sticking.
• Place all the ingredients into a large bowl and mix them well with your hand.
• Place one gyoza wrapper on one hand and place about 1 tbs of the mince mixture on the centre of the wrapper.
• Put a little bit of water on half of the wrapper.
• Fold the wrapper in half and start to seal them from one side by folding/crimping.
• Repeat the process for all 20.
• Boil 1.2 L of water in a large pot.
• Add the soy sauce, ground ginger, sesame oil, and ground sesame and mix into the water.
• Add the cabbage, salt and pepper, and gyoza and stir.
• Once the gyoza is fully cooked (takes about 5 minutes), remove from the heat and serve!